An East Coast Favorite
The Philly Cheesesteak is an east coast favorite. Most commonly you’ll see cheesesteaks with thinly sliced ribeye, onions, and green peppers on a hoagie roll. You can’t forget the main part, the cheese of course. Many people will use provolone, swiss, or if you’re from Philadelphia, cheez whiz. In this recipe, we decided not to go all-in for authenticity and instead went for sliced provolone cheese.
We added some banana peppers to give this recipe a little extra flavor. Andrew also went for a huge hoagie roll, but that’s not really necessary. You can probably find smaller hoagies much easier.
A Tip For Toasting The Bread
For the final step, Andrew also threw the entire Philly Cheesesteak in the smoker. This will help the bread toast a bit and it melts the cheese. It will also help give it a little bit of smoky flavor, but if you don’t have a smoker you can just throw it in the oven instead.
- 1 lb of thinly sliced ribeye
- 2 tbsp olive oil
- Dan-O’s Hot Chipotle
- 1 green pepper, diced
- 1 yellow onion, diced
- 1 cup of sliced banana peppers
- Provolone cheese slices
- Hoagie buns
- In a cast-iron skillet, add some olive oil over a medium heat.
- Once your skillet is hot, add your meat.
- When your meat is ¾ the way cooked, add your banana peppers and diced green peppers and onions.
- When cooking is complete, place your bread on a cooking tray and add your meat and veggie combo to a hoagie bun and cover it with sliced provolone.
- Move the cooking sheet to a smoker or oven and set the temperature at 225-275˚F and cook until your cheese is melted.